Croquettes de poulet à la mauricienne - Chicken croquettes

This appetizer is very easy to make and enjoyed by kids and adults alike- Serve with a hot and spicy chilli sauce


INGREDIENTS :

1 chicken breasts cut into small- medium size
1tbs of light soya sauce
Pepper
1 tsp of cornflour

1 and 1/2 cups of flour
1 tsp of baking powder
1 egg
cold water
salt and white pepper
Oil for frying

METHOD

Marinate chicken pieces with pepper , soya sauce, cornflour and set aside
Mix flour with salt and white pepper , baking powder and lightly beaten egg
Add cold water and mix to form a thick batter (Batter should be neither too thick nor too thin)
Add chicken pieces to Batter
Take a piece of chicken and coat with a tablespoon of batter
Pour into medium hot oil and fry until golden brown
Serve hot with chilli sauce

Vindaille de Poisson - Mauritian fried fish in dry mustard sauce

Vindaille de poisson is almost like a pickled fried fish that can stay for a long period of time with the mustard, turmeric, oil and vinegar acting as a preservative. Commonly eaten on a freshly baked french baguette or with rice accompanied by lentils . The crunchy onions and green chillies make vindaille tastes very unique. In Mauritius , vindaille is usually made with Fresh Tuna fish. However, you can make it with any white fish Filet.

INGREDIENTS

1.5 kg of Fish deboned, cleaned and cut into big chunks
Salt and pepper
1 tbs crushed garlic
1 tsp of turmeric powder
Oil for frying

FOR THE DRY MASALA

2 Tbs Mustard seeds- Crush to a coarse paste in a motar and pestle with a little bit of water
2 medium sized Onions
5-6 cloves of Garlic
2-3 tbs of Oil
1 tbs of Turmeric powder
Green chillies according to taste
1 tbs of Vinegar
Salt


METHOD

PART ONE
Pat dry fish with paper towel and marinate with salt , pepper , 1 tsp of turmeric powder and 1 tbs of finely crushed garlic set aside
Heat oil in a pan
Fry fish until golden brown

PART TWO
Chop onions in big chunks
Slice garlic and green chillies length wise
Heat oil in pan until very hot
Add garlic and Onions and stir continuously
Add Mustard paste and turmeric
Stir for 2 mins
Add green chillies
Remove pan from heat immediately and continue to stir
You may or may not need to add extra oil at this stage
Add fish to this masala mixture and mix well until all pieces are well coated
Adjust salt
Keep mixing and lastly add the vinegar
Allow to rest and serve with bread or rice

NOTES :
Onions and garlic should remain crunchy and not overly cooked nor should they turn brown (see picture for texture and colour)
Important to work very fast and stir continuously

Macatia Coco - Mauritian coconut buns

These soft sweet buns filled with coconut in the centre are a delight with a cup of tea in the afternoon. Well loved by mauritians , spreading butter on these warm coconut buns make them irresistible. There used to be street vendors , locally known as "marchands macatia"who would go around neighbourhoods on their bicycles selling these buns. We would hear them from a distance on Saturday afternoons screaming "Macatia Coco" . The temptation would be too big for us not to rush out and get a few of them !


INGREDIENTS :

4 Cups of flour
1 cup of lukewarm milk
1 pack of instant dry yeast
1/2 cup of sugar
1/2 cup of melted butter
1 egg
pinch of salt

FILLING
3/4 cup of Grated coconut
1/4 cup of sugar


METHOD :

Put flour in a bowl , make a well in the centre and add 1/4 cup of lukewarm milk and yeast
Stir and let the yeast dissolve
In another smaller bowl mix sugar , salt and the egg
Slowly add the rest of the milk to the egg mixture
Pour this wet ingredients to the flour and start kneading by hand - Dough will be extremely sticky at this stage
You may do this in a stand mixture if you prefer
When the milk is well incorporated add the melted butter to the dough
Keep kneading until the dough is glossy - You might have to adjust by adding a little bit more flour or milk as required- Might take 5-10 mins
Place dough in a warm area to rise until double in size
In the meantime mix grated coconut with sugar for the filling
Divide dough into small buns (15-18 buns)
Flatten each bun and tuck in a tablespoon of the coconut and sugar mixture in the middle and close on all sides to make a bun again
Brush top of buns with some extra melted butter
Arrange in a tray and Bake at 375 F until golden brown around 20-15 mins